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Four-Cheese Spinach Lasagna




Source of Recipe


Rhonda G


List of Ingredients




Four-Cheese Spinach Lasagna


2 cups chopped fresh broccoli
1-1/2 cups julienned carrots
1 cup sliced green onions
1/2 cup chopped sweet red pepper
3 garlic cloves, minced
2 teaspoons vegetable oil
1/2 cup all-purpose flour
3 cups milk
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (12 ounces) 4% cottage cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
12 lasagna noodles, cooked and drained

Recipe




In a large skillet, saute vegetables and garlic in oil until crisp-tender.

Remove from the heat; set aside.

In a small heavy saucepan, whisk flour and milk until smooth.

Bring to a boil; cook and stir for 2 minutes.

Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper.

Cook 1 minute longer or until cheese is melted.

Remove from the heat; stir in spinach.

Set 1 cup aside.

In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese.

Spread 1/2 cup of spinach mixture in a greased 13-in. x 9-in. baking dish.

Layer with four noodles, half of the cheese mixture, vegetables and 3/4 cup spinach mixture.

Repeat layers.

Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.

Cover and bake at 375° for 35 minutes.

Uncover; bake 15 minutes longer or until bubbly.

Let stand for 15 minutes before cutting.

Yield: 12 servings